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Slow Preparations Seminar
Purpose
Even though you will not be operating complex electrical devices, the hand brew methods require precision and consistency. The final result resembles the coffee you prepare with your filter coffee machine at home, but it is evidently finer and more complex. Observe the blooming of the coffee, form perfect spirals and demonstrate the necessary accuracy and patience. Allow this simple experience to put you in harmony with your coffee.
Target audience
Baristas and café managers
Program
- History of the hand brew preparation methods.
- Cultivation, production and distribution of green coffee.
- Types of coffee from a unique geographical origin and their particular characteristics.
- Theory and practice in grinding and the coffee grinder.
- Basic settings of the coffee grinder.
- Equipment and the necessary steps for proper extraction.
- The extraction parameters per method.
- Practical sensory analysis test of correct and incorrect extractions
Course type
Theoretical and practical
Language
Greek
Duration
6 hours
The team of trainers
The seminar instructors are skilled professional baristas with extensive experience in the food and beverage sector. They deal exclusively with coffee training, having received training themselves from UDC Trieste and SCA.
Zamanakis Christos AST (2022-2024)
Nektarios Machramopoulos AST (2022-2024)
Pericles Koranis AST (2022-2024)
Kostas Tsiamouras AST (2022-2024)
Nikos Mpakas AST (2022-2024)
Spiros Piliafas
INTEREST FORM
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